A refined new Japanese restaurant from Chef Pavel Baranovs opens on Draycott Avenue, redefining modern Japanese cuisine with European elegance and seasonality at its core.

South Kensington has a new culinary arrival, and it’s already shifting the neighbourhood’s dining rhythm. Kino, the highly anticipated modern Japanese restaurant led by Chef Pavel Baranovs, has officially opened its doors on Draycott Avenue, bringing a refined, quietly expressive and globally influenced approach to contemporary Japanese cuisine.

Designed for diners who crave craft, clarity and composition, Kino introduces a fresh and sophisticated perspective to London’s Japanese dining scene, blending traditional techniques with subtle European undertones and a deep respect for seasonality. With 70 meticulously designed seats, the restaurant stands as a calm, textural and design-led space at the heart of one of London’s most elegant districts.

A Modern Japanese Culinary Identity, Grounded in Seasonality and Precision

Kino takes its name from an ancient word for wood—a nod to nature, craft and the foundations of Japanese design. These values underpin the entire concept: warmth, simplicity, intention and respect for the ingredient.

Chef Pavel Baranovs, whose culinary practice spans Japan, Europe and his Eastern European roots, brings a deeply personal vision to the restaurant. His recent extended journey through Japan has fundamentally shaped the menu, inspiring a style defined by restraint, balance and clarity.

The result is a culinary identity where Japanese technique meets global perspective—where flavour is bold but controlled, plating is elegant but unfussy, and provenance sits at the centre of every dish.

Seasonality drives the menu’s flow. Ingredients are chosen at their peak, shaped by ethical sourcing, thoughtful fermentation, and a head‑to‑tail philosophy that nods to both Japanese tradition and modern responsible cooking.

Recurring elements—barley miso, kimchi, yuzu, spring onion, bluefin tuna—are used sparingly and with intention, allowing each plate to communicate finesse rather than flourish.

A Menu Built on Craft: Highlights from Chef Pavel’s Opening Line‑Up

Kino’s opening menu celebrates purity of flavour, textural contrast and precision. Early highlights include:

Wagyu Udon Soup
A deeply warming bowl layered with noodles, bamboo shoots, shiitake and spring onion, showcasing the kitchen’s mastery of broth and balance.
Tapioca Marshmallow
An inventive small plate enriched with shio konbu, ocopa cream and furikake—unexpected, playful and quietly expressive.
Nigiri & Sashimi Selection
Prepared with exacting discipline, each piece emphasises pristine fish and minimalist technique.
Imperial Black Cod
Glazed in sweet yuzu miso with a bright citrus finish—rich, silky, and emblematic of Kino’s restrained elegance.
Australian Wagyu Sirloin (BMS 8–9)
Served with a caramelised onion purée, offering depth, indulgence and a buttery, unforgettable texture.

Desserts tread the line between comfort and refinement. A standout Matcha Tiramisu brings Suntory whisky notes and matcha-soaked ladyfingers, while a Yuzu Cheesecake arrives layered with curd and winter fruits. Handcrafted mochi—light, delicate, seasonal—round out the experience.

“Kino is about clarity and intention.” – Chef Pavel Baranovs

Chef Pavel describes the restaurant as a space where technique meets intuition.

“I wanted to create a place where Japanese technique meets a broader, more personal point of view, where flavour is bold but controlled, and every ingredient is used with respect. It’s about stripping things back, focusing on seasonality, fermentation and provenance, and letting the food speak for itself.”

His approach is evident throughout the opening menu—every plate reduced to its essential idea, every flavour given room to breathe.

A Design-Led, Tactile Interior Shaped by Studio APAA

Kino’s interior, crafted by Studio APAA, mirrors the menu's calm, intentional philosophy. The dining room leans into tactile minimalism, blending Japanese restraint with European warmth.

Natural textures anchor the space: timber, textured plaster, stone, and dark metal accents, while soft curves and low lighting create intimacy without theatrics. The room is punctuated by custom joinery, quiet antique pieces and subtle craftsmanship that reward lingering.

The aesthetic is timeless, understated and composed. The sensory experience begins long before the first dish arrives.